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Friday, 12 April 2013

Amba Haldi -white turmeric Pickle

Amba Haldi
is also known as Curcuma Aromatica, white turmeric or mango ginger. It is grown
in the Himalayan region of India and it is only available in the monsoon
region. It contains curcumin, vitamin A,
protein, fatty acids, minerals and carbohydrates and has anti-inflammatory
properties as well as strong antibiotic ones. Due to its many medicinal properties
it is used in skin care and to get rid of throat infections and nasal and tracheobronchial
congestion. It can be consumed raw or it can be dried and used in powder form. Amba
Haldi is delicious eaten raw in salads or eaten in the form of pickle.

Made without oil or spices this
simple preserved Amba Haldi pickle is healthy and delicious . With its salty and tangy flavour it is a perfect
accompaniment to rice dishes.

Ingredients:

120 g/4 oz Amba Haldi

Juice of two large lemons

1/2 teaspoon salt

1/4 teaspoon turmeric powder

Method:

1. Peel the Amba Haldi and either cut it
into thin round slices alternatively you can cut it into juliennes.

2. Place the Amba Haldi in a sterile jar
and add to it the lemon juice, salt and turmeric.

A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.

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